This speedy rice dish has all the flavours of spanakopita but none of the fuss

Name: This speedy rice dish has all the flavours of spanakopita but none of the fuss
Cook time: 30 min
Yield: 4
Cuisine: Greek,Mediterranean
Ingredients: 300g (1½ cups) long-grain white rice; ¼ cup extra virgin olive oil; 4 garlic cloves, minced; 1 large leek, sliced thinly and washed well; 2 tsp salt (reduce if your stock is seasoned); 280g-300g fresh baby spinach; ½ cup roughly chopped parsley, divided into two halves; ½ cup roughly chopped dill, divided into two halves; black pepper; 700ml chicken or vegetable stock; 1 cup frozen peas, thawed; zest and juice of 1 lemon; 25g butter; 60g Greek feta

Danielle Alvarez

August 8, 2025

Serve with grilled asparagus, sausages or lamb, or roasted chicken.William Meppem

This dish is a take on Greek spanakorizo or “spinach rice”, with a few vegie additions. It’s all the flavours of spanakopita cooked with rice, making this an easy, weeknight side dish or centrepiece. Serve with grilled asparagus to keep it vegetarian or with sausages, lamb or roasted chicken for a complete meal.

Ingredients

300g (1½ cups) long-grain white rice
¼ cup extra virgin olive oil
4 garlic cloves, minced
1 large leek, sliced thinly and washed well
2 tsp salt (reduce if your stock is seasoned)
280g-300g fresh baby spinach
½ cup roughly chopped parsley, divided into two halves
½ cup roughly chopped dill, divided into two halves
black pepper
700ml chicken or vegetable stock
1 cup frozen peas, thawed
zest and juice of 1 lemon
25g butter
60g Greek feta

Method

Step 1
Rinse the rice in a sieve until the water runs clear and set it aside.
Step 2
Place a medium-sized pot over medium-high heat and add the olive oil, garlic and leek with a good pinch of salt. Saute for about 5 minutes.
Step 3
Add the baby spinach, half the parsley and half the dill, and cook until everything is wilted. It will look like too much initially, but it cooks down.
Step 4
Add the rice, the remaining salt and the black pepper and toss. Pour in the stock and bring to a simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow it to steam for 18 minutes. Turn the heat off and leave the pot untouched, with the lid still in place, for 5 minutes.
Step 5
Uncover the pot and fluff the rice with a fork. Add the peas, the lemon zest and juice, as well as the butter and the remaining parsley and dill. Stir together to evenly distribute.
Step 6
Crumble the feta, sprinkle it over the top, then serve.